● What is soybean oligosaccharide? What are the effects and side effects of soybean oligosaccharides?

Soybean oligosaccharide is a soluble sugar in soybean, and its main components are sucrose, raffinose and stachyose. The side effect is flatulence. After these two undigested oligosaccharides enter the large intestine, they can be decomposed by bacteria in the intestine to produce various gases, which eventually leads to the feeling of flatulence. And the more you eat, the more flatulence will be. The most obvious manifestation of flatulence is an increase in farting.

Soybean oligosaccharides have many positive effects on human health. Soybean oligosaccharides can promote the growth of Bifidobacterium in human body, stimulate the proliferation of intestinal immune cells, improve the ability of antibody production and enhance immunity. Soybean oligosaccharides can also reduce the content of serum total cholesterol, and have the effects of lowering blood pressure and blood lipid.

In animal experiments, soybean oligosaccharides also have certain anti-cancer effects. Soybean flatulence is more inconvenience and embarrassment in life. If you ignore this embarrassment, soybeans are still healthy food.

Extended data:

Soybean oligosaccharides are mainly distributed in soybean hypocotyl, and the main components are stachyose and raffinose (or raffinose). Stachyose and raffinose are storage sugars, which are hardly found in immature beans, and their contents increase with the gradual maturity of soybeans. However, when soybeans germinate and ferment, or when the storage temperature of soybeans is lower than 65438 05℃ and the relative humidity is lower than 60%, the contents of stachyose and raffinose will also decrease.

The sweetness of soybean oligosaccharides is similar to that of sucrose, with sweetness of 70% and calorific value of 50% of sucrose. Soybean oligosaccharides can replace part of sucrose as a low-calorie sweetener. The heat preservation and hygroscopicity of soybean oligosaccharides are smaller than sucrose, but better than fructose corn syrup. The water activity is close to sucrose, which can be used to refresh drinks and baked goods, and can also be used to reduce water activity, inhibit microbial reproduction, and achieve the effect of preservation and moisture retention.

The appearance of soybean oligosaccharide slurry is colorless and transparent liquid sugar, with lower viscosity than maltose and higher isomeric sugar. Heating under acidic conditions is more stable than fructose, oligosaccharides and sucrose, and thermal precipitation usually begins when it is heated to 140℃, so it can be used for acidic foods that need heating sterilization.

Is it not easy to flatulence when processed into bean products?